About Us


Welcome to Theo’s!

Theo and Mary Theodosakis opened the doors in 1976 with the vision to provide authentic Greek dishes served in a relaxing and beautiful setting. Forty years later, that promise continues and the vision expands to include collaborating with local food producers throughout the Okanagan Similkameen, an increasing list of award winning Okanagan wineries, and cultivating greens and vegetables from our garden in Naramata and from our new rooftop garden above our restaurant. We are here to celebrate food, to celebrate families and to champion the potential of our collective lives. Thanks for joining us.
penticton restaurants greek theos


The philosophy of our food is simple. Everything that we serve, we make in our own kitchen. That includes our soups, our dips, phyllo pies, our thick yoghurt for our yoghurt and honey dessert, and our dairy and non-dairy ice creams (thanks Linda!). When we can, we harvest vegetables and greens like amaranth and purslane from our own gardens and work with a widening circle of local food producers.

We like to offer authentic Greek dishes, especially from Crete, that feature the flavour and qualities of the ingredients themselves. We feature authentic appetizers like Yigantes, Dako, Vegetarian Dolmathes, Fava and many others that not only nurture our bodies, but nurture our connection to our ancestors and the foods that sustained them. We feature main courses like Rabbit Stifatho, Lamb Shoulder Oregano, Salmon in phyllo and Moussaka that are layered with flavours and demonstrate the wide range of Greek village cooking. It’s true, we bring in Oregano branches from Greece and Barley rusks from our favourite bakery in Crete.

We admit we sometimes get a little crazy about our food. We like it that way.

Our Food


  • Fava

    A very traditional creamy, split pea puree from the village of Crete. Made with split peas, onion, olive oil and lemon.

  • Orekteka
    A nibbler’s paradise.  Houmous, Taramasalata, Dolmathes, seafood salata, feta cheese and Kalamata Olives.
  • Dako
    A recipe hundreds of years old and still a favourite in Cretan Villages.  We import authentic Krithari Rusks from our friend Pavlos Plentas bakery in Chania, Crete.  We quickly sprinkle with water and red wine to order, then grind in a little fresh garlic clove, grate in a fresh tomato, and top with Macedonian Feta and extra virgin olive oil.  Served with an oregano branch from Greece for you to crush, rub and unleash flavours over your dish. An interactive experience with perhaps the worlds original Bruschetta appetizer.




  • Fasoulatha
    The traditional hearty Greek bean soup with finely diced carrots, onions and celery.
  • Vegan Greek Salad
    Small $10.95 / Large $14.95
    Green peppers, tomatoes, cucumbers, onions, oregano, dressed with red wine vinegar and extra virgin olive oil.
  • Vegan Mixed Green Salad
    Mixed greens tossed with artichoke hearts in balsamic vinaigrette.
  • Vegan Beet Salad
    Fresh beets roasted with whole garlic on a bed of greens.
  • Paghotot
    House made coconut milk & coconut cream ice cream.
    Mango, Basil & Lime or
    Mint Chocolate Flake
  • Fava
    Traditional creamy split pea puree from the villages of Crete. Split peas, onion, garlic, olive oil and lemon. Served with Pita bread brushed with olive oil.
  • Houmous
    Chickpeas soaked overnight in water and ground with tahini (sesame seed paste), lemon juice, mint and freshly ground garlic. Served with Pita bread brushed with olive oil.
  • Vegan Dolmathes
    Tender grape leaves stuffed with rice, currents, pine nuts, mint, dill, cinnamon and onions.
  • Yigantes
    Giant white beans soaked overnight, baked with tomatoes, onions, red wine vinegar, fresh dill and maple syrup.
  • Vegan Moussaka
    Alternate layers of baked thinly sliced potatoes, zucchini and eggplant, with a filling of lentils, tomatoes, onions, cinnamon, and topped with a mixture of whipped potatoes, cauliflower, crushed almonds, orange zest, nutmeg, vegan butter and coconut milk.
  • Vegan Platter
    Yigantes, three vegetarian dolmathes, artichoke hearts, a full order of fava and houmous, served with cucumber slices for dipping accompanied with un-buttered Pita bread.


  • Fasoulatha
    The traditional hearty Greek bean soup with finely diced carrots, onions and celery.
  • Horiatiki
    Small $11.95 / Large $14.95
    The Cretan village version of a Greek salad, green peppers, tomatoes, cucumbers, onions, crumbled feta cheese, Kalamata olives, oregano, dressed with red wine vinegar and extra virgin olive oil.
  • Mixed Green Salata
    Mixed greens tossed with feta cheese, artichoke hearts and olives in balsamic vinaigrette.
  • Beet Salad
    Fresh beets roasted with whole garlic and served with creamy Macedonian feta and onions on a bed of mixed greens.
  • Artichoke Salata
    Artichoke hearts marinated in lemon and olive oil, served slightly chilled with lemon slices and Greek olives on mixed greens.
  • Seafood Salata
    Calamari, wild salmon, and shrimp marinated in olive oil, herbs, tomatoes, peppers and lemon juice. Think Greek ceviche.
  • Houmous
    Dry chickpeas bathed overnight in water and ground with tahini(sesame seed oil), lemon juice, mint and freshly ground garlic. Served with a rice cake.
  • Tzatziki
    That tasty garlic dip you’ll find at all souvlaki joints in Greece. Peeled cucumbers are finely chopped and mixed with garlic, dill and fresh yogurt. Served with a rice cake.
  • Fava
    A traditional creamy split pea puree from the village of Crete. Made with split peas, onions, olive oil and lemon. Served with a rice cake.
  • Orekteka
    A nibbler’s paradise. Houmous, fava, dolmathe, seafood salata, feta cheese, Kalamata olives and cucumbers. Served with a rice cake.
  • Yigantes
    Giant white beans, soaked overnight and baked with tomatoes, onions, red wine vinegar, fresh dill and Okanagan honey.
  • Chicken Livers
    Chicken livers marinated in oregano, black pepper and Okanagan white wine, then fried with oregano and lemon juice.
  • Gluten Free Dolmathes
    One of the most delightful and intriguing Greek delicacies. Hot stuffed grape leaves filled with rice, ground beef and fresh herbs.
  • Vegetarian Dolmathakia
    Tender grape leaves filled with rice, currants, mint, dill, cinnamon and onions, served with our lemon and homemade yogurt.
  • Gluten Free Saganaki
    Greek Kefalograviera cheese made from happy Greek sheep, baked and finished with lemon and brandy.
  • Sauteed Calamarakia
    Baby squid, fresh garlic, diced onion, green peppers, red chili flakes and fresh tomatoes sauteed in a light Okanagan white wine zesty tomato sauce with fresh herbs.
  • Garithes Uvesti
    A delicious dish from the harbour restaurants of Piraeus, six whole Black Tiger prawns baked in a tomato, feta cheese, red wine vinegar and cinnamon sauce.
  • Garithes Me Skortho
    Six Black Tiger prawns, pan fried in garlic, red chili flakes, onion, butter, lemon and white wine.
  • Oysters Pepperia
    Fresh Pacific oysters fried and topped with a Greek roasted red pepper sauce and a touch of cream.
  • Souvlaki
    Beef $19.95 / Chicken $18.95 / Lamb $28.95
    Undoubtedly the most famous Greek dish, bite-size pieces of beef, chicken or lamb are seasoned in olive oil, salt, pepper, oregano and white wine.
  • Gluten Free New York Steak
    Broiled Certified angus, 8 ounce steak.
  • Steak and Prawns
    8oz. Certified Angus steak served with four Black Tiger prawns cooked on the broiler.
  • Barbecued Spare Ribs
    Charbroiled pork back ribs glazed with our herb barbecue sauce.
  • Mediterranean Ribs
    Charbroiled prok back ribs glazed with oregano, lemon juice and fresh garlic.
  • Paithakia
    Four New Zealand Lamb chops. grilled and lightly dressed with olive oil, oregano and lemon.
  • Rack of Lamb
    New Zealand rack of lamb crusted with Greek Vlahotiri cheese and baked in the oven with fresh herbs and a little garlic.
  • Prawns Skaras
    Six extra large juicy Black Tiger prawns sauteed in a herb and garlic sauce, with diced tomatoes, bell peppers, onions, a dash of red chili flakes and a splash of Okanagan white wine.
  • Gluten Free Filet of Sole
    Filet of sole, lightly grilled with lemon.
  • Roasted Rosemary Chicken
    One half of a chicken, oven roasted and glazed in a mild paprika, lemon juice and tomato rosemary sauce.